WOW…that's weird!


This is what the guts of an oven door look like.  Husband was making breakfast Friday morning when Ka-POW!!! The oven door glass flew into a gazillion pieces none of which were bigger than the lead of a pencil. Most of them were like grains of sand.  I should have snapped a picture of that mess but I was too busy cleaning it up.  Or helping to clean it up.  It was indeed a two person job.  So we looked at it for a long time and hoped that it didnt really have anything to do with how the oven worked.  And happily it did not.  The oven worked fine, you just either have to have someone hold the door open for you or hold it down with your knee while loading or off-loading.  So we managed to cook our Thanksgiving dinner (actually on Saturday) without any more troubles.  I got the piece ordered yesterday and it will cost $150 to replace.  The oven is the ONE AND ONLY appliance we did NOT buy the extended warrenty on.  Of course. And believe it or not, this is the second time this has happened to us.  Different stove, several years ago.

I have just not been in a writing mood the past few days.  So much to do.  Just not getting much of it done.  Tomorrow is Husband’s pre-op appt.  So that day will be spent to and fro. Then Friday he has to go to South Lousisiana on business so again to and fro. Then next Wednesday is his surgery.  So…I am sure I will have plenty to share about all that.

But for your trouble I will leave you with this recipe.  It is mostly for Michelle…but you all are welcome to it too!

Maple and Pecan Cupcakes (from our Thanksgiving dinner)

Preheat oven to 350. Line a 12 cup cupcake pan with paper liners

  • 1 stick butter at room temp
  • 1/4 packed brown sugar
  • 2/3 cup pure maple syrup
  • 2 eggs
  • 1 cup self rising flour
  • 1/2 cup pecans chopped

For decoration:

  • 1/2 cup granulated sugar
  • 12 pecan halves
  • 3 TBSP butter at room temp
  • 3 TBSP maple syrup
  • 1 1/4 cup confectioners sugar

Beat butter and sugar together in a bowl until creamy.  Beat in maple syrup.  Then eggs one at a time.  Add flour and nuts – folding together.  Spoon the mixture into the prepared plan and bake for 15-17 minutes or until tests done.  Cool on a wire rack.

For the caramelized pecans: put the granulated sugar in a saucepan and add 2 TBSP water.  Heat gently stirring until the sugar dissolves.  Increase the heat and boil for about 6 minutes until it turns a pale gold.  Spread the nuts out on a sheet of parchment paper an d spoon a little caramel over each nut half.  Let cool.

Beat butter, maple syrup and confectioners sugar together in a bowl until pale and fluffy.  Frost the cooled cupcakes and top each with a caramelized pecan half.

Makes 12 (obviously!)

Rachel doubled the recipe.

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I am going to get some real maple syrup today if I my part is done! Those things were so yummy!!!!
My dad and Shannon will love them.

so strange! i’ve never even heard of that happening and it’s happened to ya’ll twice! wow!